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Cheese Powders at Firehouse Pantry

Basic Chicken Stock / Broth
Make it the old fashioned way! Simmering whole chicken, vegetables, and
herbs make a stock used as a base for soups and many other recipes.
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Recipe Created By: Robbie
Prep. Time: 7:00
Yield: 2-3 quarts

4-5 lb. stewing chicken - quartered
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 lightly packed cup whole fresh parsley OR 2 Tbls. dried parsley
1/4 lightly packed cup whole fresh thyme OR 2 Tbls. dried thyme
1 Tbls. salt
5 whole peppercorns OR 1 tsp. ground black pepper
1 - 3 clove garlic - un-peeled, halved
2 bay leaves

Ingredients at Firehouse Pantry

-Place ingredients in a large pot and fill pot with enough water to cover all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 6-8 hours.
-Remove chicken from pot, cut off meat and reserve for later use.
-Strain remaining contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
-(This step optional) For a stronger, more concentrated stock, simmer over medium heat until stock has reduced and taste is to your liking.
-(This step optional) Refrigerate stock until fat has solidified; peel fat off the top.

Notes: Will keep in the refrigerator for 2 - 3 days. I pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes later.

Similar recipes on this site: Left-Over Rotisserie Chicken Roasted Chicken Broth

Recipes using Chicken Broth / Stock on this site:

Visitor Comments

  • I aded basil and more salt, and followed the step about cooking it down for a stronger flavor (about 2 more hours). It made enough I can use the frozen stuff for a while. No more canned broth for me!

  • Great broth recipe Robbie! Being sick with flu I googled chicken broth, found yours, grabbed what was left from my roasted chicken in frig (instead of an uncooked one), tossed in pot with everything else in your recipe, simmered for hours and made THE best chicken soup ever. If it didnt shorten my flu (and it may well have) it sure lessened the symptoms. I will use this recipe again and again. I also added a pinch of red pepper flakes (for heat) and a tsp of oregano just bc I use the herb in just about everything.


  • Hi Robbie!, I used your broth recipe with a 6.5 pound roaster adjusting everything up a bit. I substituted a couple dashes of dried garlic, added more water and simmered 12 hours. I ended up with a gallon of superb broth and 3 lbs. of deboned chicken. Thanks!

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